Christopher Schlesinger is a chef (he was the winner of the 1996 James Beard award for Best Chef of the Northeast), restaurateur, writer, cooking teacher and a founding member of the national organization Chefs 2000. With John Willoughby he co-authored five cookbooks, including the James Beard Cookbook award-winner The Thrill of the Grill. They also have a monthly feature in The New York Times, and have written articles for magazines such as GQ and Food & Wine. He serves as a contributing editor for Saveur magazine.
Tricia Ferguson is a personal chef on Bahamas' Harbour Island.
Lad Akins is the director of special projects at Reef Environmental Education Foundation and co-author of The Lionfish Cookbook.
Pat Mac is a nationally touring comedian and comedy writer who has written several books, including Customers are Jerks. He is the co-creator of the live performance and DVD series "Ultimate Camp Cooking" and co-author of Ultimate Camp Cooking.
Mike Faverman is a nationally touring comedian, a writer and director, and the creator of the film "Road Dog," which chronicles the struggles of making a living on the road as a stand-up comedian. Mike is the co-creator of "Ultimate Camp Cooking," the live performance and DVD series, and co-author of Ultimate Camp Cooking.
Isaac Mizrahi is a fashion designer who has received many awards, including four Council of Fashion Designers of America awards. He has partnered with Target Corp., designed costumes for the New York Metropolitan Opera, the American Ballet Theater and the San Francisco Ballet, and serves as the creative director of Liz Claiborne New York.
Crescent Dragonwagon is the author of several novels, children's books and cookbooks, including Bean by Bean: A Cookbook.
Baker Chad Robertson is the co-owner of Tartine Bakery & Cafe in San Francisco with his wife, pastry chef Elisabeth Prueitt. They were nominated for the James Beard award for Outstanding Pastry Chefs in 2006 and 2007, and won the award in 2008. He is the author of Tartine Bread and co-author of Tartine with Prueitt.
Elizabeth David was a writer who helped change British cooking in the mid-20th century by introducing Mediterranean dishes through articles and books such as Mediterranean Food.
Barton Seaver is a chef in Washington, D.C., a National Geographic Fellow and the author of For Cod and Country.